A burst of colour and flavour is what we crave from summer’s bounty. The plant-forward and pescatarian fare in Diala’s Kitchen by blogger Diala Canelo deliver, and are easy to prep, leaving you time to savour the season.


Photography: Diala Canelo


Salmon Tacos

  • 1 skinless wild salmon fillet (1 1⁄4 pounds)
  • 1⁄4 cup fresh lime juice
  • 2 tbsp extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1⁄2  tsp chipotle chili powder
  • 1⁄2  tsp sea salt
  • 8 corn tortillas
  • 2 cups finely shredded purple cabbage
  • 3 green onions (white and light green parts only), thinly sliced
  • 2 avocados, pitted, peeled and sliced
  • 1 1⁄2 cups crumbled feta cheese
  • 3⁄4 cup tightly packed fresh cilantro leaves

Chipotle Crema

  • 3⁄4 cup full-fat sour cream
  • 3 tbsp adobo sauce (from a 7 oz can of chipotle peppers in adobo sauce)
  • 1 tbsp fresh lime juice


Preheat the oven to 375°F.

Salmon Tacos

Place the salmon in a medium baking dish. In a small bowl, whisk together the lime juice, olive oil, garlic, chili powder and salt. Pour over the salmon and let marinate at room temperature for 15 minutes.

Chipotle Crema

Meanwhile, in a medium bowl, stir together the sour cream, adobo sauce (without the peppers) and lime juice.

Bake the salmon for 25 minutes, setting the oven to broil for the last 2 minutes. This will create a nice golden-brown crust. Cut the salmon into 8 equal portions.

In a medium frying pan over medium-high heat, lightly toast the corn tortillas, one at a time, for 1 minute per side.

To assemble, spread a generous spoonful of chipotle crema over each tortilla. Top with a portion of salmon, cabbage, green onions, avocado, feta and cilantro.

Makes 4 servings.

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